{"product_id":"statistical-methods-for-food-science-9781118541647","title":"Statistical Methods for Food Science","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eProvides a source text on accessible statistical procedures for the food scientist, and is aimed at professionals and students in food laboratories where analytical, instrumental and sensory data are gathered and require some form of summary and analysis before interpretation.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003ePreface ix  \u003cp\u003eAbout the companion website xi\u003c\/p\u003e \u003cp\u003eAcknowledgements xiii\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart I Introduction and basics\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 1 Basics and terminology 3\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e1.1 Introduction 3\u003c\/p\u003e \u003cp\u003e1.2 What the book will cover 4\u003c\/p\u003e \u003cp\u003e1.3 The importance of statistics 6\u003c\/p\u003e \u003cp\u003e1.4 Applications of statistical procedures in food science 6\u003c\/p\u003e \u003cp\u003e1.5 Focus and terminology 9\u003c\/p\u003e \u003cp\u003eReferences 12\u003c\/p\u003e \u003cp\u003eSoftware sources and links 13\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 2 The nature of data and their collection 15\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e2.1 Introduction 15\u003c\/p\u003e \u003cp\u003e2.2 The nature of data 15\u003c\/p\u003e \u003cp\u003e2.3 Collection of data and sampling 26\u003c\/p\u003e \u003cp\u003e2.4 Populations 36\u003c\/p\u003e \u003cp\u003eReferences 42\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 3 Descriptive statistics 44\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e3.1 Introduction 44\u003c\/p\u003e \u003cp\u003e3.2 Tabular and graphical displays 45\u003c\/p\u003e \u003cp\u003e3.3 Descriptive statistic measures 59\u003c\/p\u003e \u003cp\u003e3.4 Measurement uncertainty 69\u003c\/p\u003e \u003cp\u003e3.5 Determination of population nature and variance homogeneity 86\u003c\/p\u003e \u003cp\u003eReferences 89\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 4 Analysis of differences – significance testing 91\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e4.1 Introduction 91\u003c\/p\u003e \u003cp\u003e4.2 Significance (hypothesis) testing 92\u003c\/p\u003e \u003cp\u003e4.3 Assumptions of significance tests 102\u003c\/p\u003e \u003cp\u003e4.4 Stages in a significance test 103\u003c\/p\u003e \u003cp\u003e4.5 Selection of significance tests 108\u003c\/p\u003e \u003cp\u003e4.6 Parametric or non-parametric tests 112\u003c\/p\u003e \u003cp\u003eReferences 113\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 5 Types of significance test 114\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e5.1 Introduction 114\u003c\/p\u003e \u003cp\u003e5.2 General points 114\u003c\/p\u003e \u003cp\u003e5.3 Significance tests for nominal data (non-parametric) 115\u003c\/p\u003e \u003cp\u003e5.4 Significance tests for ordinal data (non-parametric) 122\u003c\/p\u003e \u003cp\u003e5.5 Significance tests for interval and ratio data (parametric) 129\u003c\/p\u003e \u003cp\u003eReferences 139\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 6 Association, correlation and regression 141\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e6.1 Introduction 141\u003c\/p\u003e \u003cp\u003e6.2 Association 142\u003c\/p\u003e \u003cp\u003e6.3 Correlation 144\u003c\/p\u003e \u003cp\u003e6.4 Regression 149\u003c\/p\u003e \u003cp\u003eReferences 153\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 7 Experimental design 155\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e7.1 Introduction 155\u003c\/p\u003e \u003cp\u003e7.2 Terminology and general procedure 155\u003c\/p\u003e \u003cp\u003e7.3 Sources of experimental error and its reduction 159\u003c\/p\u003e \u003cp\u003e7.4 Types of design 164\u003c\/p\u003e \u003cp\u003e7.5 Analysis methods and issues 174\u003c\/p\u003e \u003cp\u003e7.6 Applicability of designs 176\u003c\/p\u003e \u003cp\u003eReferences 176\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart II Applications\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 8 Sensory and consumer data 181\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e8.1 Introduction 181\u003c\/p\u003e \u003cp\u003e8.2 The quality and nature of sensory and consumer data 181\u003c\/p\u003e \u003cp\u003e8.3 Experimental design issues 183\u003c\/p\u003e \u003cp\u003e8.4 Consumer data (sensory and survey) 183\u003c\/p\u003e \u003cp\u003e8.5 Trained panel sensory data 199\u003c\/p\u003e \u003cp\u003e8.6 Analysis of relationships 216\u003c\/p\u003e \u003cp\u003eReferences 216\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 9 Instrumental data 219\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e9.1 Introduction 219\u003c\/p\u003e \u003cp\u003e9.2 Quality and nature of instrumental data 219\u003c\/p\u003e \u003cp\u003e9.3 Sampling and replication 222\u003c\/p\u003e \u003cp\u003e9.4 Experimental design issues 224\u003c\/p\u003e \u003cp\u003e9.5 Statistical analysis of instrumental data 226\u003c\/p\u003e \u003cp\u003e9.6 Chemical analysis applications 228\u003c\/p\u003e \u003cp\u003e9.7 Analysis of relationships 244\u003c\/p\u003e \u003cp\u003eReferences 244\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 10 Food product formulation 246\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e10.1 Introduction 246\u003c\/p\u003e \u003cp\u003e10.2 Design application in food product development 246\u003c\/p\u003e \u003cp\u003e10.3 Single ingredient effects 248\u003c\/p\u003e \u003cp\u003e10.4 Two or more ingredients 252\u003c\/p\u003e \u003cp\u003e10.5 Screening of many ingredients 257\u003c\/p\u003e \u003cp\u003e10.6 Formulation by constraints 263\u003c\/p\u003e \u003cp\u003eReferences 269\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 11 Statistical quality control 271\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e11.1 Introduction 271\u003c\/p\u003e \u003cp\u003e11.2 Types of statistical quality control 272\u003c\/p\u003e \u003cp\u003e11.3 Sampling procedures 273\u003c\/p\u003e \u003cp\u003e11.4 Control charts 274\u003c\/p\u003e \u003cp\u003e11.5 Acceptance sampling 288\u003c\/p\u003e \u003cp\u003eReferences 292\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 12 Multivariate applications 293\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e12.1 Introduction 293\u003c\/p\u003e \u003cp\u003e12.2 Multivariate methods and their characteristics 293\u003c\/p\u003e \u003cp\u003e12.3 Multivariate modes 294\u003c\/p\u003e \u003cp\u003e12.4 Relationship of consumer preference with sensory measures 310\u003c\/p\u003e \u003cp\u003eReferences 311\u003c\/p\u003e \u003cp\u003eIndex 313\u003c\/p\u003e","brand":"John Wiley and Sons Ltd","offers":[{"title":"Default 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